Dishes
Pesto alla genovese: basil, pine nuts and patience
In short: pesto alla genovese is a sauce from Genoa (Liguria) made with fresh basil, pine nuts, garlic, hard cheese (Parmigiano and pecorino), olive oil and salt. The name comes from pestare, to pound, traditionally in a marble mortar.
What goes into real pesto?
- Basil: young, sweet leaves; in Liguria preferably the protected Basilico Genovese.
- Pine nuts for a creamy, mild nuttiness.
- Garlic, in moderation.
- Cheese: Parmigiano Reggiano and pecorino.
- Extra virgin olive oil, ideally a mild, fruity Ligurian one.
Why fresh is better
Basil oxidises quickly. Fresh pesto therefore stays greener and more fragrant than jarred pesto, which is often pasteurised and made with other oils or cheeses.
Pesto at Benoti
- Pesto e Burrata: pasta with homemade basil pesto and creamy burrata.
- Pinsa Mortadella and Pinsa Scampi: two pinsas where pesto plays a leading role.
Frequently asked questions
Does pesto contain nuts?
Yes, classic pesto contains pine nuts. If you have a nut allergy, please tell our team.
Is pesto vegetarian?
Pesto contains cheese, and whether cheese is vegetarian depends on the rennet used. Feel free to ask.